You know that magical mix of cozy holiday mornings and irresistible sweet breakfasts? This Eggnog Bread Pudding Breakfast Bake is exactly that—warm, custardy, just the right amount of spiced, and a guaranteed crowd-pleaser whether it’s Christmas morning or a chilly weekend brunch. I’ve made this every year since my personal chef days, and let’s just say… it never lasts long on the table. Bonus: it’s totally make-ahead friendly, so you can actually sip your coffee while brunch bakes.
Why You’ll Love This Recipe
I first whipped up this recipe on a whim with leftover eggnog and half a loaf of challah, and wow—it became an instant holiday classic in our house. It’s that comfy kind of fancy that looks impressive, but is actually effortless (yes, even if you’re still in pajamas with a toddler on your hip).
- Festive flavor with minimal prep—perfect for holiday mornings
- Creamy, spiced custard your whole crew will love
- Make-ahead friendly for fuss-free mornings
- Easily customizable—add-ins, glaze, glaze, or streusel on top!
- Doubles as breakfast or dessert (hello, leftovers!)
Ingredients Breakdown
Essentials
- 8 cups day-old brioche or challah, cubed (about 1 large loaf)
- 3 cups full-fat eggnog (or dairy-free alternative)
- 4 large eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
- 2 tbsp unsalted butter, melted (for greasing + optional brushing)
Pro Tips
- Optional mix-ins: 1/2 cup dried cranberries or raisins, 1/2 cup chopped pecans or walnuts
- Add 1 tsp orange zest to brighten the flavor
- Optional topping ideas: powdered sugar, maple drizzle, caramel sauce, or pop on a quick glaze
- Optional streusel: 1/2 cup brown sugar, 1/2 cup flour, 1/4 cup melted butter, 1 tsp cinnamon
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Butter a 9×13-inch baking dish generously.
- In a large bowl, toss cubed bread with any dried fruits or nuts, if using. Spread evenly in the baking dish.
- In another bowl, whisk together eggnog, eggs, sugar, vanilla, cinnamon, nutmeg, salt, and optional orange zest until well combined.
- Pour the custard mixture over the bread cubes. Press down gently with the back of a spoon or spatula to help the bread absorb the liquid.
- Let it sit for 10–15 minutes to soak, or cover and refrigerate overnight for a make-ahead option.
- Cover the dish loosely with foil and bake for 30 minutes. Then remove the foil and bake for another 15–25 minutes, until the custard is set and the top is golden and crisp at the edges.
- Let the bake rest 5–10 minutes before slicing. Serve warm and top as desired—powdered sugar, maple syrup, glaze, or streusel!
Chef’s Tips and Tricks
- Use day-old bread—it soaks up custard beautifully without turning mushy.
- No stale bread? Toast the cubes in the oven for 8–10 minutes at 325°F.
- Whisk 2 tbsp melted butter directly into your custard mixture for added richness.
- For a crispier top, add streusel before the final 15–25 minute bake time.
- Want more eggnog flavor? Use a higher-quality brand with real spices.
Recipe Variations and Serving Suggestions
- Boozy twist: Add 2–3 tbsp bourbon, brandy, or dark rum to the custard.
- Gluten-free: Sub a sturdy GF bread like a French boule or rustic loaf.
- Dairy-free: Use almond, oat, or coconut-based eggnog and vegan butter.
- Holiday buffet: Serve with fruit salad, bacon, or a vegetable egg bake.
- Dessert version: Plate with whipped cream, vanilla glaze, or warm berry compote.
FAQs
Can I make this the night before?
Yes! After assembling, cover tightly and refrigerate overnight. In the morning, bake straight from the fridge, adding 5–10 extra minutes.
Do I need to use brioche or challah?
Nope—any rich, soft bread like Hawaiian rolls or French bread works. Just make sure it’s not too fresh.
How do I know when it’s done baking?
The custard should be set (not jiggly in the center), and a knife inserted in the middle should come out clean. The top will be golden and slightly crisp.
Recipe Card
Prep Time: 15 minutes
Cook Time: 45–55 minutes
Total Time: About 1 hour (plus optional overnight soak)
Ingredients:
- 8 cups day-old brioche or challah, cubed
- 3 cups eggnog
- 4 large eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
- 2 tbsp melted butter (for greasing)
- Optional: dried cranberries, chopped nuts, orange zest, streusel topping
Instructions:
- Preheat oven to 350°F. Grease a 9×13-inch baking dish with melted butter.
- Spread bread and optional mix-ins in dish. In a bowl, whisk together eggnog, eggs, sugar, vanilla, cinnamon, nutmeg, salt, and optional zest.
- Pour custard over the bread. Press gently and let soak 10–15 minutes.
- Cover with foil and bake for 30 min. Remove foil and bake 15–25 min more until set and golden.
- Let rest before serving. Add toppings like powdered sugar, glaze, or syrup.
Nutrition: ~300–350 calories per serving, depending on mix-ins and toppings
Did you try this festive breakfast bake? Let me know how it turned out in the comments below, and don’t forget to tag @thekitchensaid on Instagram—I’d love to see your cozy, custardy creations! ⭐
